I am a supporter of a healthy lifestyle, so bell pepper is firmly registered in my personal plot. True, the husband and son do not like him in boiled and even fried form, they are reluctant to eat. But you can't pull off pickled pepper by the ears!
It is necessary
- - freshly picked, well-ripened bell peppers,
- - a few pods of hot pepper,
- - allspice peas.
- For brine:
- - for 1 liter of water - 3 tbsp. l. (no slide) coarse salt.
Instructions
Step 1
Wash the peppers, carefully cut the stalk, remove the seeds, rinse again under cold running water. Place the pepper in glass jars (pre-sterilized and dried).
Step 2
Prepare brine: dissolve salt in warm water. Pour the saline solution into the jars so that the pepper is completely covered with the brine.
Step 3
Cover the necks of the jars with parchment paper, tie and leave for a week at a temperature of about 20 ° C, then move to a cooler place (temperature about 15 °). After 20-25 days, the peppers will be ready to eat.
